Kerala

Kerala parippu curry

Name: Kerala parippu curry
Total time: 30 min
Yield: 4 servings
Cuisine: Kerala
Ingredients: 1/2 cup moong dal (split yellow mung beans); 2 cups water; 1/4 tsp turmeric (ground turmeric); 1/2 cup fresh grated coconut; 1/2 tsp cumin seeds; 2 green chilli; 3 sliced shallots; 1 tbsp ghee; 1/2 tsp mustard seeds; 2 dried red chilli; 2 sprigs curry leaves; Salt, to taste

Moong dal with coconut and a ghee drizzle. The first thing on the sadya leaf, always.

30 minTime

7 gProtein each

mildSpice

The first course1 chapter · 1 min read

Make it your way

Grandma's wayRoasted moong dal, coconut and ghee.

The original

186kcalsame

7 gproteinsame

6 gfibresame

30minutessame

Parippu curry, first course of the sadya.

Per serving, worked out from the ingredient table.

Ingredients

Moong dal (split yellow mung beans)½ cup

Water2 cups

Turmeric (ground turmeric)¼ tsp

Fresh grated coconut½ cup

Cumin seeds½ tsp

Green chilli2

Shallots3, sliced

Ghee1 tbsp

Mustard seeds½ tsp

Dried red chilli2

Curry leaves2 sprigs

Saltto taste

Method

3 steps

1Dry roast moong dal until it smells nutty. Pressure cook with turmeric and water for 3 whistles.
2Grind coconut, cumin and green chillies to a smooth paste. Add to the mashed dal with salt and simmer 3 minutes.
3Heat ghee, splutter mustard, fry shallots, red chillies and curry leaves until golden. Pour over.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kerala parippu curry

Make it your way

Ingredients

Method

Make it a meal